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At least 217 records · Page 12Linked to original sources
PubMed1995

Applications of antioxidants in physiologically functional foods. Consumption, intake patterns, and exposure.

Despite the wide public and scientific interest in antioxidant nutrients and their roles in disease prevention, limited data are available to assess population consumption, individuals' intake patterns, and trends in exposure. This article reviews data on levels of these nutrients in the food supply, intake patterns from food and supplement use derived from national surveys, and trends in exposure. The food supply and intake data indicate that levels of vitamins E and C and the carotenoids in the diet have increased since the 1970s, but the increases are not consistent among all age groups. Dietary supplements make a major contribution to intakes of vitamins E and C. Nutrient and nonnutrient antioxidants added to the food supply do not contribute appreciably to antioxidant exposure. Groups at high risk of poor dietary intakes of antioxidant nutrients are the poor, tobacco users, nonsupplement users, and the elderly, especially those living alone.

Adult↗
PubMed1995

Consumer issues and expectations for functional foods.

Preliminary consumer data have indicated that about 50% of American adults, especially in the older age groups, not only have read or heard about natural substances in foods that may help prevent chronic diseases, but they also believe that these substances really do work. The readiness of the marketplace for disease-preventing products, such as those that could deliver enhanced levels of antioxidants, raises many marketing and regulatory issues, but also some consumer issues as well. The following discussion frames the consumer issues that are important for the scientific, regulatory, and business community to understand and address so that substances with disease-preventing capabilities reach those who will truly benefit the most.

Adult↗
PubMed2006

Liver exposure to xenobiotics: the aging factor and potentials for functional foods.

Hepatocytes isolated from 20- and 4-month Wistar rats and cultured with or without alpha-linolenic acid (LNA) were then added with nutraceutical YHK or sylibin before the test with iron or copper. Overall, YHK proved to be more effective than sylibin in Fe/Cu-induced peroxidative damage on normal and LNA-loaded hepatocytes (p < 0.05). YHK exerted a significant protection against DPPH radical-scavenging activity in the "old" group (p versus sylibin) and against lipophilic generators in both age groups (p < 0.05 versus sylibin). Both compounds were ineffective on age-related increase of surface-charge density. These preliminary data suggest that age per se enhances the vulnerability of hepatocytes to xenobiotics, whereas some safe nutraceuticals seem to exert significant protective effects.

Animals↗
PubMed2005

The tomato as a functional food.

Tomatoes are the fourth most commonly consumed fresh vegetable and the most frequently consumed canned vegetable in the American diet. There is emerging epidemiology data supporting the connection between increased tomato consumption and reduced risk for both cardiovascular disease and prostate cancer. Here we will summarize the nutrient and the phytochemical content of tomatoes and tomato products, and how these bioactive components might act together to modulate disease development. Recent animal studies have investigated tomatoes, lycopene, and prostate cancer using the N-methyl-N-nitrosourea and Dunning rat models. These animal studies also suggest that diets containing tomatoes may decrease the risk or the progression of prostate cancer. Due to the frequency and the extent of tomato consumption, the supporting epidemiological and animal data, which connect increased intakes with decreased cancer and cardiovascular disease risk, tomato's role in the American diet is of undeniable importance as part of a healthy diet.

Carotenoids↗
PubMed2005

Functional foods: delivering information to the oncology nurse.

Recent research suggests a beneficial role of nutrition as possible supportive therapy for cancer patients. A national survey of oncology nurses has shown that nutrition-related issues are an important subject discussed during nurse-patient meetings. The authors applied the activation theory of information exposure to oncology nurses in regard to nutrition information. Findings suggest that oncology nurses who consider nutrition important at a personal level tend to discuss nutrition more with patients and to seek more information about nutrition and cancer. Personal rather than professional motives appear to be triggers for the information search. Implications for health care communication professionals are discussed.

Dietary Supplements↗
PubMed2002

Functional foods.

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Attitude to Health↗